This sourdough discard granola bar recipe is the perfect easy recipe to use sourdough discard and create a delicious snack everyone will love! Ditch the store-bought granola bars, save money, and make up your own flavors with this versatile granola bar recipe.
The next time you need a quick breakfast, a snack for lunch boxes, or something to pair with a cup of rooibos tea, try these homemade sourdough granola bars! Wholesome ingredients pair with sourdough discard to make a great alternative to store-bought versions.
This easy sourdough discard recipe will quickly become your favorite granola bar mix. It’s a great way to reduce food waste and use up pantry staples.
Sourdough discard recipes are a staple at the farmhouse, especially when it comes to snacks! Sourdough discard naan bread, discard pretzels (with cheese sauce), and double chocolate bread are in our regular rotation. Pair with fresh fruit and a little bit of chicken salad, and you have a perfect easy lunch.
Why You’ll Love This Recipe
Flavor – These chewy sourdough granola bars have all the wonderful flavor of granola with those extra sourdough notes from the starter.
Versatile – This recipe uses simple ingredients and can easily be modified in creative ways to whatever mix-ins you like. You can even divide the mix in half to create two different flavors to fit picky school lunches.
Economical – Homemade snacks are the perfect way to make healthy granola bars without the extra cost of store bought processed snacks.
Ingredients
Rolled oats – Whole, old-fashioned oats work best in this recipe. Quick oats don’t hold together as well.
Butter – I used butter for this recipe, but you could also use coconut oil.
Honey – Honey adds natural sweetness. You could also use natural maple syrup.
Sourdough discard – This recipe calls for inactive sourdough starter, not active starter. This acts as a natural binder and adds even more tangy flavor to the final product.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Modifications and Variations
Mix in your favorite nuts or other favorite add-ins like dried fruit, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, or even almond butter or peanut butter powder into these homemade granola bars. Our favorite mix-ins are golden raisins and chocolate chips (or white chocolate chips!).
How to Make Sourdough Discard Granola Bars
Step 1: Preheat the oven to 350 degrees Fahrenheit and line a 9×13 inch baking dish with parchment paper. Fold or cut the corners of the parchment paper to help them lay flat, if desired.
In a medium bowl, mix together the oats, rice cereal, and salt until combined. Set aside.
Step 2: In a medium sized saucepan add the butter, brown sugar, and honey. Cook on medium-low heat for about 5 minutes or so until the sugar has completely dissolved and the mixture has just started to simmer. Remove from the heat and stir the vanilla into the wet ingredients.
Step 3: Pour the butter and sugar mixture over the dry mixture, followed by the sourdough discard. Stir until completely combined.
Step 4: Firmly press the mixture into the prepared pan, and sprinkle the top with chocolate chips, if using.
Step 5: Bake for 16-18 minutes or until the edges are golden brown.
Let cool in the pan for about 30 minutes, then place into the refrigerator to finish cooling.
Step 6: When completely cooled, cut into desired shaped bars and enjoy! Store in an airtight container in the refrigerator for longer storage.
Tips
- New to sourdough? Learn how to make your own sourdough starter. This recipe will work great if you are just starting to make your sourdough starter and don’t want to just throw it in the trash when feeding it. The only downside is that it will not have as much of a tangy flavor compared to a mature starter.
- Cool completely to room temperature before cutting to help the bars maintain their shape. Don’t skip this simple step!
- This is a great recipe for meal prep, so make in advance and store in an airtight container in the fridge. This keeps the bars fresh for a longer time and prevents the chocolate from melting.
Recipe FAQs
Honey is the best binder, but you can use maple syrup as well.
It is fun for home cooks to use up discard starter in new ways, and the discard acts primarily as a binder. It does as a slight bit of tangy flavor.
These bars should stay together when pressed into the pan. If needed, you can add a tablespoon of chia seeds to help.
Yes, it is considered gut healthy because of the prebiotics and fiber that feed gut bacteria. Sourdough and discard also have lower phytic acid, a compound that is difficult to digest. The fermentation process breaks down phytic acid, making it easier on the gut.
More Sourdough Recipes from the Farmhouse
- Sourdough Granola Recipe
- Sourdough Discard Crackers
- Sourdough Graham Crackers
- Beginner Sourdough Bread
- Sourdough Orange Cinnamon Rolls
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Discard Granola Bars
Ingredients
- 2 ½ cups rolled oats
- 1 ½ cups crispy rice cereal
- ½ teaspoon salt
- 5 tablespoons unsalted butter
- ½ cup brown sugar
- ¼ cup honey
- 2 teaspoons vanilla extract
- ⅓ cup sourdough discard
- ⅓ cup mini chocolate chips, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9×13 inch baking dish with parchment paper.
- In a large mixing bowl, mix together the oats, rice cereal, and salt until combined. Set aside.
- In a medium sized saucepan add the butter, brown sugar, and honey. Cook on medium-low heat for about 5 minutes or so until the sugar has completely dissolved and the mixture has just started to simmer. Remove from the heat and stir in the vanilla.
- Pour the butter and sugar mixture over the dry ingredients, followed by the sourdough discard. Stir until completely combined.
- Firmly press the mixture into the prepared baking dish, and sprinkle the top with chocolate chips if using.
- Bake for 16-18 minutes or until the edges are golden brown.
- Let cool in the pan for about 30 minutes, then place into the refrigerator to finish cooling.
- When completely cooled, cut into desired shaped bars and enjoy! Store in an airtight container in the refrigerator.
Notes
- Cool completely to room temperature before cutting into smaller pieces to help the bars maintain their shape. Don’t skip this simple step!
- This is a great recipe for meal prep, so make in advance and store in an airtight container in the fridge. This keeps the bars fresh for a longer time and prevents the chocolate from melting.
- Try other mix-ins instead of chocolate chips for a twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
